Comparison of the performanCe of thermally treated wheat flour during test baking low and high ratio Cake formulations

Autor:	G Tawil, S Muller, G Patron, G Vericel, O Le Brun
Jazyk:	angličtina
Rok vydání:	2017
DOI:	10.13140/rg.2.2.34044.80003
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6cdcfa38e7741a4b7cfa778ff2e3efb2 Zobrazit plný text záznamu